For the Arancini:

Heat olive oil in a pan, add garlic and onion, sauté till golden brown. Add millet and sauté for 1 minute. Mix in thyme and saffron.
Add vegetable stock and salt, mix well. Let the mixture come to a boil and add crushed black peppercorns. Cover and cook until the millet is done. Set aside to cool to room temperature.
Grease your palms with oil and take a portion of the millet mixture and make a cavity in the centre, place a mozzarella cheese cube in it, seal and shape it into a ball.
Take each ball and dip in slurry (use 1:1 ratio of cornflour to water) and roll on dried bread crumbs until well coated.
Heat sufficient oil and deep fry the prepared balls until golden brown and crisp. Drain on an absorbent paper.

For the Cauliflower Purée:

Heat a deep pan with water and salt. Add cauliflower florets and boil until soft and tender. Add to a blender jar and blend to a smooth purée.
Heat butter in a pan and sieve the cauliflower puree into the pan. Cook for 3-4 minutes or until the puree thickens slightly. Adjust the consistency with water, if needed.
Add pepper powder and adjust salt. Keep warm.

For the Arugula Salad:

Place refreshed baby arugula leaves in a bowl, season with salt and pepper. Drizzle some olive oil on top.

For Assembling:

Take a serving plate, add a portion of cauliflower purée in the centre of the plate, spread the purée a little and place a millet arancini on it. Top with the prepared salad and freshly grated parmesan cheese on top. Serve immediately.